Favorite up-and-coming wine region?
Right now I like the Wachau [New Zealand] for the power, balance, and elegance in the wines, and the transparent flavors that come from the soil and climate.
Favorite wine resource?
The Sotheby’s Wine Encyclopedia by Tom Stevenson
Favorite food and wine pairing?
A dry-aged Kobe A5 rib-eye with a grand cru red Burgundy like a Chambertin or Bonnes Mares. The Kobe is so rich and buttery, while the texture of the Burgundy has enough weight and acidity to provide a good backbone that will cleanse your palate for the next bite.